Flavor
Sweet & Spicy Delight
Dakgangjeong
Dakgangjeong is deep-fried chicken with sweet and spicy sauce that some call Korea¡¯s popcorn chicken but with a richer flavor. As featured in the K-drama ¡°Mystic Pop-up Bar,¡± the dish is said to taste better when cooled down, with sweetened and crispier coating. Despite its popularity, getting an authentic taste of the snack requires knowing where to go and a bit of travel.
Written by
• Kim Jane
Photographed by• Studio Kenn
Seoul¡¯s Mangwon Market boasts a variety of dakgangjeong flavors.
Though dakgangjeong is often seen as an offshoot of popcorn chicken or chicken nuggets, the dish is far more distinguished than it initially appears. First, time does wonders to dakgangjeong though it is a curse for chicken overall. While chicken or its fried coating sags when left to cool, dakgangjeong gets crunchier and tastier. Starch syrup accounts for this critical difference. Spicy or other flavored types of fried chicken also contain such syrup, but not nearly as much as the amount poured into dakgangjeong. Part of the dish¡¯s name is from fried glutinous rice crackers (gangjeong), which also utilize the syrup to let the fried bits harden.
Unclear Origin
© imagetoday
Though whether Chinese and Western variants of fried chicken inspired dakgangjeong remains unknown, the snack is generally known as fusion food with ingredients like gochujang (spicy red pepper paste) and chili powders supplemented by toppings like crushed nuts and tteok (rice cake). Other common toppings include French fries, cheese and sweet potatoes. Though the latter are the most visible of the dish¡¯s distinguishing traits, starch syrup, with its sweet flavor and crunchy texture, is the most crucial ingredient differentiating dakgangjeong from its competitors.
Korean fried chicken and its various forms are famous the world over.
Best Locales
Authentic dakgangjeong is surprisingly hard to find given its mainstream popularity and versatility. Sinpo International Market in Incheon and Sokcho Central Market in Sokcho, Gangwon-do Province, are the country¡¯s two most famous places for the dish. The Sinpo market teems with dakgangjeong vendors and customers from afar standing in long lines just to get a taste. Spicy pepper, garlic, starch syrup and gochujang (chili paste) comprise the sauce, which makes the dish similar to spicy Korean fried chicken. One store owner said on the TV program ¡°How Do You Play?¡± that the amount of starch syrup is the only thing differentiating dakgangjeong from fried chicken. He said his store offers salad and even chewing gum for customers to stave off the intense spiciness of his sauce.
The Sokcho market is also a favorite for diners from across the nation and even abroad. Certain dakgangjeong brands that are now national brands originated in the market and deliver to any region in the country. Markets famous for the dish nationwide are known not only for the quality but as also the uniqueness of their versions. At Ganseok Free Market, Incheon, for instance, it features more soy sauce.
A dakgangjeong variant is prepared with garlic cream sauce.
For All Occasions
Dakgangjeong is also sold at convenience stores and snack kiosks inside shopping malls or by elementary schools. While convenience stores offer a variety of the item vis-a-vis packaging, flavor or methods of preparation, other places rarely serve authentic dakgangjeong. Many places use a microwave and thus negate the crunchiness of the fried coating. Not unlike chicken nuggets or similar meat-based processed foods, dakgangjeong plummets in quality when thrown together with low-grade ingredients.
Though dakgangjeong is hardly avail- able everywhere, its presence is always welcome for any occasion. Whether as a snack, street food, meal or bar grub, the dish can be served for any function and environment.
Dakgangjeong is popular as a takeout snack.
